Low Carb Keto "Banana" Bread
A quick, easy, low-carb, and keto-friendly "banana" bread recipe that mimics the classic comfort food flavor and texture without using actual bananas, perfect for those following a low-carb lifestyle.
Equipment
- Loaf pan Standard size, about 9x5 inches
- Medium bowl
- Large bowl
- Electric mixer Optional, or use a whisk
- Spatula
- toothpick
- Wire rack
Ingredients
Hauptzutaten
- 2 cup Blanched Almond Flour Wholesome Yum recommended
- 0.25 cup Coconut Flour Wholesome Yum recommended
- 1 tbsp Baking powder Make sure it's fresh
- 2 tsp Cinnamon Add extra if desired
- 0.5 tsp Xanthan gum Crucial for texture
- 0.25 tsp Sea salt
- 0.5 cup Unsalted butter Softened, at room temperature (dairy-free option available)
- 0.66 cup Monk Fruit Allulose Blend Besti recommended (other low-carb sweeteners can be substituted)
- 4 large Eggs At room temperature
- 0.5 cup Unsweetened almond milk At room temperature (ensure plain/unsweetened for dairy-free)
- 2 tsp Banana extract Essential for banana flavor
- 1 cup Chopped walnuts Optional, divided (approx. 3/4 cup for batter, 1/4 cup for topping). Pecans can be substituted or omitted.
Instructions
- Preheat your oven to 350°F (175°C). Grab a standard-sized loaf pan (about 9x5 inches) and grease it well, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together your dry ingredients: the almond flour, coconut flour, baking powder, cinnamon, xanthan gum, and sea salt. Give it a good mix to make sure everything is evenly distributed.
- In a separate, larger bowl (or the bowl of your stand mixer), cream together the softened butter and the Besti Monk Fruit Allulose Blend until the mixture is light and fluffy. You can use an electric mixer for this, or just a good old whisk and some elbow grease!
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Now, pour in the room temperature almond milk and the banana extract. Mix until just combined. The mixture might look a little separated or curdled at this point, but don't panic! That's okay.
- Gradually add the dry ingredients from the medium bowl to the wet ingredients in the larger bowl. Mix on low speed or by hand with a spatula until just combined. Be careful not to overmix!
- If you're using walnuts, gently fold in about 3/4 cup of the chopped nuts into the batter. Save the rest for the topping.
- Pour the batter evenly into your prepared loaf pan. Sprinkle the remaining 1/4 cup of chopped walnuts (if using) over the top of the batter.
- Bake for 45-60 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time. If the top starts browning too quickly, you can loosely tent it with foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely. Letting it cool properly helps it set and prevents it from falling apart.
- Slice and enjoy! It's absolutely divine warm with a smear of butter or cream cheese!
Notes
Tips for Success:
- Ensure eggs and almond milk are at room temperature for smoother mixing.
- Measure flours accurately by spooning into the cup and leveling.
- Do not overmix the batter once dry ingredients are added to prevent toughness.
- Use the toothpick test to ensure bread is cooked through.
- Dry ingredients can be measured and whisked together the night before for faster assembly. Substitutions & Additions:
- Walnuts can be replaced with pecans, almonds, or omitted.
- Other granulated low-carb sweeteners like erythritol or other monk fruit blends can be used, adjust amount based on preference and brand.
- A splash of vanilla extract can be added for extra flavor.
- 1/2 cup sugar-free chocolate chips (like Lily's) can be folded into the batter.
- A pinch of nutmeg or allspice can be added.
- For Dairy-Free: Use a plant-based butter substitute and ensured unsweetened plain almond milk. Storage:
- Countertop: Wrapped tightly in plastic wrap or in an airtight container for 1-2 days.
- Refrigerator: In an airtight container for up to 5-7 days.
- Freezer: Wrapped tightly in plastic wrap and foil/freezer bag for 3-4 months. Thaw at room temperature.
- Ensure eggs and almond milk are at room temperature for smoother mixing.
- Measure flours accurately by spooning into the cup and leveling.
- Do not overmix the batter once dry ingredients are added to prevent toughness.
- Use the toothpick test to ensure bread is cooked through.
- Dry ingredients can be measured and whisked together the night before for faster assembly. Substitutions & Additions:
- Walnuts can be replaced with pecans, almonds, or omitted.
- Other granulated low-carb sweeteners like erythritol or other monk fruit blends can be used, adjust amount based on preference and brand.
- A splash of vanilla extract can be added for extra flavor.
- 1/2 cup sugar-free chocolate chips (like Lily's) can be folded into the batter.
- A pinch of nutmeg or allspice can be added.
- For Dairy-Free: Use a plant-based butter substitute and ensured unsweetened plain almond milk. Storage:
- Countertop: Wrapped tightly in plastic wrap or in an airtight container for 1-2 days.
- Refrigerator: In an airtight container for up to 5-7 days.
- Freezer: Wrapped tightly in plastic wrap and foil/freezer bag for 3-4 months. Thaw at room temperature.